It’s time to don that team jersey again for this year’s Super Bowl. Here are a few cocktails to enjoy along with the game — plus we’re sharing a nacho recipe with a seafood twist.

Beermosa
courtesy of Brooklyn Brew Shop
1 1/2 oz. orange juice
3 oz. dry Belgian-style ale (We used Allagash Triple Belgian Style Golden Ale)
1 dash of bitters (Angostura, Peychaud’s, or Orange)
1 sprig fresh herbs (mint or basil)

Pour orange juice into a champagne flute. Then add beer. Note: Pouring beer over orange juice prevents foam and keeps the bubbles in your drink. Stir if necessary. Then add bitters. Place herbs in one palm and slap with the other hand to release aroma. Float herbs atop drink. Enjoy.

The Quarterback
1 oz. yellow chartreuse
1 oz. triple sec
1 oz. heavy cream

Shake all ingredients well in a shaker with ice. If the consistency is too thick for you, add skim milk until you get what you want. Then pour into a martini glass rimmed in sugar dyed your team colors and enjoy.

Kicking Mule
1 1/2 oz. Patrón Añejo
1 oz. ginger beer
3/4 oz. lime juice
1/2 oz. agave syrup
1/2 oz. Averna
2 jalapeño coins
cherry for garnish

In the bottom of a mixing glass, muddle one jalapeño coin and agave syrup. Add remaining ingredients except ginger beer and shake with ice to chill. Strain onto fresh ice in a mule mug and top with ginger beer. Garnish with a jalapeño coin and a cherry on a pick.

The Flying Elvis Cocktail
by Vikram Hegde
1 1/2 oz. Privateer Navy Yard rum
1/2 oz. Amaro di Angostura
1/2 oz. Giffard Banane du Brésil liqueur
1/2 oz. freshly squeezed lime juice
1 egg white
angostura bitters

Add all of the ingredients to a shaker, and shake without ice until emulsified for about a slow 5 count. Add ice and shake vigorously for a slow 10 count or until the shaker frosts over. Fine-strain into a lowball glass without ice, and garnish with a few dots of Angostura bitters in the shape of the Patriots’ Flying Elvis logo (to the best of your artistic ability).

Don’t Bite Your Friends
(We first encountered this one at Steele and Hops, Santa Rosa, CA)
1 ½ oz. white rum
¾ oz. blood orange liqueur
1/8 oz. lime juice
2-3 dashes chocolate bitters
blood orange wheel

Shake with ice and then pour into a coupe glass. Garnish with a blood orange wheel.

Knob Creek Maine Event
by Kyle Davidson
2 parts Knob Creek Rye
1 part sweet vermouth
1 whole fresh cherry
rinse of coffee liqueur
1 dash of Angostura Bitters

Muddle one cherry in a mixing glass. Add Knob Creek Rye, sweet vermouth, and Angostura bitters to the glass; let it sit about a minute. Fill the glass with the largest ice cubes available and stir until cold. Put a dash of coffee liqueur around the inside of a chilled, stemmed glass. Pour the cold drink into a rocks glass, using a strainer to catch any cherry bits. Garnish with more cherries if you like and serve up.

Brady’s Bunch
2 oz. Ciroc Pineapple vodka
1 tsp. lime juice
¼ oz. ginger syrup
Yellow Edition Tropical Red Bull to taste

Dry shake all ingredients and then pour into a rocks glass over ice.

Pear and Gin
(our take on an apple and gin cocktail)
2 oz. Caorunn gin
one 12 oz. can Strongbow Dry Pear Cider
¼ oz. lime juice
1 oz. honey simple syrup
1 Asian pear sliced into sticks
1 dash cinnamon
2 thyme sprigs

To Make the honey simple syrup: Add the ¼ cup hot water and ¼ cup honey to a mason jar and shake vigorously until the honey dissolves.

Combine gin, cider, lime juice, honey simple syrup, and cinnamon in a cocktail shaker with ice. Shake vigorously until chilled. Fill two glasses with ice and pear sticks. Strain cocktail to glasses and garnish with sprigs of thyme. Enjoy!

An L.A. Classic: The Historic Core
created by John Coltharp
2 oz. bonded rye whiskey, such as Rittenhouse
3/4 oz. bonded apple brandy
1/4 oz. green Chartreuse
1 lemon twist, for garnish
3/4 oz. Carpano Antica Formula or other sweet vermouth
dash of Angostura bitters

Fill a pint glass with ice. Add all of the remaining ingredients except the garnish and stir well. Strain into a chilled coupe, pinch the lemon twist over the drink, and drop it in.

Raspberry Snakebite
by Donny Kim
(This twist on a Snakebite and Black cocktail uses raspberry lambic instead of hard cider.)
1/2 pint Lager
1/2 pint raspberry Lambic beer
1 oz. black currant syrup

Put black currant syrup in first. Then alternate pouring the lager and lambic beers until the pint glass is full. Give it a gentle stir and then enjoy. We used a sprig of thyme as a garnish.

Nachos are a favorite in LA, and New Englanders love their seafood. Whichever team you root for, this mash-up is divine.

Seafood Nachos
by Bubba Hiers
one 16 oz. bag tortilla chips
2 cups sharp cheddar cheese, shredded
2 cups pepper Jack cheese, shredded
1 Tbsp. butter
1 clove garlic, minced
8 oz. lump crabmeat, picked clean of shells, chopped (Canned can be substituted if you can’t get fresh or frozen crab.)
1/2 lb. shrimp, boiled, peeled, deveined, and tails removed, chopped
1/2 lb. scallops, chopped, muscle removed
1 cup heavy cream
1/2 tsp. garlic powder
2 cups grated fresh parmesan cheese
1 cup lettuce, shredded, for topping
salt
freshly ground black pepper
1 cup pico de gallo,
10 to 12 pickled jalapeño slices, for topping
sour cream, for topping

Preheat the oven to 350 °F.

In a large baking pan or cast iron pan place a layer of the tortilla chips and cover with the shredded cheddar and pepper Jack cheeses. Bake the chips for 2 to 3 minutes, or until the cheeses are melted. Remove the dish from the oven and set aside.

In a large sauté pan over medium-high heat, melt the butter and sauté the garlic until soft. Add the crabmeat, shrimp, and scallops and sauté for 3 minutes.

Add the cream, garlic powder, parmesan, salt and pepper to taste, to the seafood and stir for 2 to 3 minutes, until the sauce has thickened.

Remove the seafood mixture from the heat and pour over the tortilla chips. Top the nachos with shredded lettuce, pico de gallo, jalapeños, and a large dollop of sour cream. Serve immediately.

About Post Author